Logo

Anya Ristow · 09-13-2011, 12:30 PM

Important safety tip:

Oil that contains water (as from Potatoes) will boil over very easily, causing a grease fire.

How would I know this?

French fries turn out best (not greasy) in hot oil, but watch your oil temperature, and even if you don't think it's too high, if the oil starts to bubble a lot, lift pan from stove and turn down the heat. Whenever using more than a little oil, know where your fire extinguisher is, make sure it's useful for oil fires, know how to use it, and make sure it hasn't expired.

Taco Rubio · 09-13-2011, 12:42 PM

Quote:

Originally Posted by Anya Ristow

Important safety tip:

Oil that contains water (as from Potatoes) will boil over very easily, causing a grease fire.

How would I know this?

French fries turn out best (not greasy) in hot oil, but watch your oil temperature, and even if you don't think it's too high, if the oil starts to bubble a lot, lift pan from stove and turn down the heat. Whenever using more than a little oil, know where your fire extinguisher is, make sure it's useful for oil fires, know how to use it, and make sure it hasn't expired.

One thing I liked about this method was that the water steams off as the oil heats, greatly reducing the danger of a spill over.

As I mentioned, this method seems to produce less oily fries - I'm going to spend the next day or two contemplating why that would be.

I do agree that having a fire estinguisher is always a good idea, I keep one strapped to my back at all times, like the opposite of Pyro in TF2. It makes shopping for t-shirts at the mall tough, but safety first, always.

**Brenda Archer** · 09-13-2011, 12:44 PM

Granted that if I'm on low carb I can basically have one fry, but that one fry can be awesome.

Anya Ristow · 09-13-2011, 12:51 PM

Quote:

Originally Posted by Taco Rubio

this method seems to produce less oily fries - I'm going to spend the next day or two contemplating why that would be.

Do report your findings. It's always been my understanding that for not-greasy fries you drop them in oil that is as hot as you can get it without smoking, and use enough oil that the temp doesn't drop a lot when you add fries.

Taco Rubio · 09-13-2011, 12:58 PM

Quote:

Originally Posted by Anya Ristow

Do report your findings. It's always been my understanding that for not-greasy fries you drop them in oil that is as hot as you can get it without smoking, and use enough oil that the temp doesn't drop a lot when you add fries.

I don't think I'll find anything as much as just think about it. If I have no findings on this, can I report some on another subject, in lieu?

Joshooah Lovenkraft · 09-13-2011, 12:59 PM

Hmm. Reading this methodology at first made me raise an eyebrow, but now that I think about it, I guess it would be similar to a double fry method where you're first frying at a medium heat and then finishing off at a higher temperature to get that carbolicious crispness.

Taco Rubio · 09-13-2011, 01:01 PM

you get it!

i'll go ask some science dorks why they are less oily now.

Anya Ristow · 09-13-2011, 01:05 PM

Quote:

Originally Posted by Taco Rubio

I don't think I'll find anything as much as just think about it. If I have no findings on this, can I report some on another subject, in lieu?

No, you are required to report on this. Just make something up if you have to. Nobody will check your work. It's not like we have internet or anything.

Taco Rubio · 09-13-2011, 01:07 PM

Quote:

Originally Posted by Anya Ristow

No, you are required to report on this. Just make something up if you have to. Nobody will check your work. It's not like we have internet or anything.

yeah i asked in the science subforum, when they get back to me i'll let you know.

edit: i also emailed Cecil at The Straight Dope.

Joshooah Lovenkraft · 09-13-2011, 01:34 PM

Don't have time to read through this study yet but perhaps the answer is here:

Factors that affect fat uptake during French fries production

Isabeau Imako · 09-13-2011, 02:09 PM

Quote:

Originally Posted by Taco Rubio

I do agree that having a fire estinguisher is always a good idea, I keep one strapped to my back at all times, like the opposite of Pyro in TF2. It makes shopping for t-shirts at the mall tough, but safety first, always.

I remember my then (European) boyfriend trying to impress us by making poutine when my father came by (LOL as if it were some kind of French-Canadian delicacy). Anyway, he let the oil get way too hot and in a matter of seconds, literally, the flames shot up and out, covering the 10' high ceilings. We all screamed! I swear, I've never been so scared, I really though the house was going to burn down.

Anyhow, yeah, be careful...

Oh, and thanks. Cold oil does sound weird, but I'm going to try it tonight!

**Eunoli Rain** · 09-13-2011, 02:11 PM

Two words: duck fat.

NOT an every day or every week or even every month treat. But you will go to french fry heaven.

Taco Rubio · 09-13-2011, 02:16 PM

Quote:

Originally Posted by Isabeau Imako

Oh, and thanks. Cold oil does sound weird, but I'm going to try it tonight!

I look forward to your report on how it went. If it went well, could you overnight me some cheese curds, please?

PLEASE

Joshooah Lovenkraft · 09-13-2011, 02:17 PM

I can't stop thinking about french fries now because of this damn thread.

Can we co-opt someone's progeny to turn this into a science fair project? I think it would be a winner!

Taco Rubio · 09-13-2011, 02:27 PM

Quote:

Originally Posted by Joshooah Lovenkraft

I can't stop thinking about french fries now because of this damn thread.

Can we co-opt someone's progeny to turn this into a science fair project? I think it would be a winner!

you can't imagine how much you solved a problem my 13 year old is having. news in 3 months <3

**Lo Jacobs** · 09-13-2011, 02:39 PM

I'm going to make this tonight! I have tons o' lard. Just need to pick up potatoes!

Sea Warcliffe · 09-13-2011, 02:42 PM

Egullet.org, haven of all things food geeky has a thread on this very subject

Apparently this is called the "Robuchon Method", which amazingly enough is mentioned in the Wikipedia entry for Yukon Gold potato

Yeah I'm bored at work, so?

Edit to add: I just toss sliced potatoes with a little olive oil, salt & garlic, put on a single layer of parchment on a baking sheet and bake till brown and crispy. So I have no dog in the fried potato wars.

**Lo Jacobs** · 09-13-2011, 02:47 PM

I shall toss mine with garlic, parsley and freshly grated Parmesan.

Taco Rubio · 09-13-2011, 02:53 PM

Quote:

Originally Posted by Sea Warcliffe

Apparently this is called the "Robuchon Method", which amazingly enough is mentioned in the Wikipedia entry for Yukon Gold potato

Yeah I'm bored at work, so?

could you please be more bored at work, enough to read the first sentence i typed about this subject and mentioned Joel Robuchon?

man you and i have totally different versions of bored.

Sea Warcliffe · 09-13-2011, 03:19 PM

Yeah ummm I noticed that after I posted but got distracted sorry....

Taco Rubio · 09-13-2011, 03:21 PM

that's ok, i still love you.

Kirari Kujisawa · 09-13-2011, 03:25 PM

then you cover them in cheese curd and gravy!!

Isabeau Imako · 09-13-2011, 03:31 PM

Quote:

Originally Posted by Lo Jacobs

I'm going to make this tonight! I have tons o' lard. Just need to pick up potatoes!

Cold lard?

Darik · 09-13-2011, 03:42 PM

Quote:

Originally Posted by Joshooah Lovenkraft

I can't stop thinking about french fries now because of this damn thread.

Can we co-opt someone's progeny to turn this into a science fair project? I think it would be a winner!

Quote:

Originally Posted by Taco Rubio

you can't imagine how much you solved a problem my 13 year old is having. news in 3 months <3

If not that, there's always making instant ice cream with liquid nitrogen...

Really Good French Fries
Taco Rubio Join Date: Jun 2007 Posts: 3,205	Description: I love french fries and for my birthday a couple of weeks ago, I tried the Robuchon method which I'd read about. Couldn't be easier and came out fantastic. I'd have sworn they were twice fried. This recipe is very counter-intuitive, but you actually end up with less greasy fries than other methods, and it's so simple that I think I'll be making fries much more often.
Other:	Ingredients:
Time: 25 minutes Difficulty: Easy Serving Size: depends of course.	Oil A few potatoes (russet are my favorites) Salt (sea salt is my favorite) Pepper if you like.
Preparation:
Peel the potatoes if you desire - I love the skins so didn't. Cut the potatoes into evenly sized sticks.
Instructions:
Put the potatoes in a _cold_ pan. try to put them in one layer or as few layers as possible. Just cover potatoes with _cold_ oil. Turn on stove to medium, and cook potatoes, uncovered. <--keep uncovered to let steam escape. Stir occasionally (perhaps every 5 minutes) so the potatoes don't stick to the pan. After about 20 minutes (depending on amount/size of potatoes) they will be done - done when golden brown. Drain on paper towels, season with salt (and pepper if you like). that's it!

09-13-2011, 12:59 PM	#7 (permalink)
Joshooah Lovenkraft Just Joshin' I like you the best but please don't tell the others. Join Date: Nov 2008 Location: The land of rainbows and unicorns Posts: 1,557 My Mood: SL Join Date: October 12 2007 Client: Commodore 64	Hmm. Reading this methodology at first made me raise an eyebrow, but now that I think about it, I guess it would be similar to a double fry method where you're first frying at a medium heat and then finishing off at a higher temperature to get that carbolicious crispness. __________________

09-13-2011, 02:39 PM	#17 (permalink)
Lo Jacobs Kitten Fuzz *SLU Supporter* Join Date: Jan 2008 Location: Chicago by way of Los Angeles Posts: 4,176 SL Join Date: May 2004 Blog Entries: 17 Awards: 1	I'm going to make this tonight! I have tons o' lard. Just need to pick up potatoes! __________________ SORRY FOR PARTY ROCKING

09-13-2011, 02:42 PM	#18 (permalink)
Sea Warcliffe nubcake there otter be a law... Join Date: Sep 2009 Posts: 1,195 My Mood: Business: Deep Blue Sea designs	Egullet.org, haven of all things food geeky has a thread on this very subject Apparently this is called the "Robuchon Method", which amazingly enough is mentioned in the Wikipedia entry for Yukon Gold potato Yeah I'm bored at work, so? Edit to add: I just toss sliced potatoes with a little olive oil, salt & garlic, put on a single layer of parchment on a baking sheet and bake till brown and crispy. So I have no dog in the fried potato wars. __________________ Last edited by Sea Warcliffe; 09-13-2011 at 02:47 PM.

09-13-2011, 03:25 PM	#23 (permalink)
Kirari Kujisawa 2つの文化の間立ち往生 *SLU Supporter* Watashi wa ocha ga sukidesu Join Date: Sep 2008 Location: Canada Posts: 11,793 My Mood: SL Join Date: Jan. 2008 Business: K-10	then you cover them in cheese curd and gravy!! __________________ Kirari's snaps: Last edited by Kirari Kujisawa; 09-13-2011 at 05:01 PM.

09-13-2011, 12:30 PM	#2 (permalink)
Anya Ristow Senior Member done now Join Date: Nov 2007 Posts: 2,385 SL Join Date: September 2006	Important safety tip: Oil that contains water (as from Potatoes) will boil over very easily, causing a grease fire. How would I know this? French fries turn out best (not greasy) in hot oil, but watch your oil temperature, and even if you don't think it's too high, if the oil starts to bubble a lot, lift pan from stove and turn down the heat. Whenever using more than a little oil, know where your fire extinguisher is, make sure it's useful for oil fires, know how to use it, and make sure it hasn't expired.

09-13-2011, 12:44 PM	#4 (permalink)
Brenda Archer Tired *SLU Supporter* Watery Join Date: Sep 2007 Location: Portland Posts: 7,340 My Mood: SL Join Date: 4/28/2005 Blog Entries: 4	Granted that if I'm on low carb I can basically have one fry, but that one fry can be awesome.

09-13-2011, 01:01 PM	#8 (permalink)
Taco Rubio Ishtar was a great film. Serenity Now! Join Date: Jun 2007 Posts: 3,205 My Mood: SL Join Date: 2/15/1878	you get it! i'll go ask some science dorks why they are less oily now.

09-13-2011, 01:34 PM	#11 (permalink)
Joshooah Lovenkraft Just Joshin' I like you the best but please don't tell the others. Join Date: Nov 2008 Location: The land of rainbows and unicorns Posts: 1,557 My Mood: SL Join Date: October 12 2007 Client: Commodore 64	Don't have time to read through this study yet but perhaps the answer is here: Factors that affect fat uptake during French fries production

09-13-2011, 02:11 PM	#13 (permalink)
Eunoli Rain Senior Member *SLU Supporter* Not eating peas Join Date: Mar 2011 Location: Shady Falls Posts: 2,040	Two words: duck fat. NOT an every day or every week or even every month treat. But you will go to french fry heaven.

09-13-2011, 02:17 PM	#15 (permalink)
Joshooah Lovenkraft Just Joshin' I like you the best but please don't tell the others. Join Date: Nov 2008 Location: The land of rainbows and unicorns Posts: 1,557 My Mood: SL Join Date: October 12 2007 Client: Commodore 64	I can't stop thinking about french fries now because of this damn thread. Can we co-opt someone's progeny to turn this into a science fair project? I think it would be a winner!

09-13-2011, 02:47 PM	#19 (permalink)
Lo Jacobs Kitten Fuzz *SLU Supporter* Join Date: Jan 2008 Location: Chicago by way of Los Angeles Posts: 4,176 SL Join Date: May 2004 Blog Entries: 17 Awards: 1	I shall toss mine with garlic, parsley and freshly grated Parmesan.

09-13-2011, 03:19 PM	#21 (permalink)
Sea Warcliffe nubcake there otter be a law... Join Date: Sep 2009 Posts: 1,195 My Mood: Business: Deep Blue Sea designs	Yeah ummm I noticed that after I posted but got distracted sorry....

09-13-2011, 03:21 PM	#22 (permalink)
Taco Rubio Ishtar was a great film. Serenity Now! Join Date: Jun 2007 Posts: 3,205 My Mood: SL Join Date: 2/15/1878	that's ok, i still love you.

Thread Tools
Show Printable Version Email this Page
Display Modes
Linear Mode Switch to Hybrid Mode Switch to Threaded Mode

Logo

Site Navigation